Yield: 6 Servings
|1 teaspoon||Vegetable oil|
|2||Garlic cloves, minced|
|2||Carrots, finely diced|
|1||Zucchini, finely chopped|
|¾ pounds||Lean ground beef|
|1½ teaspoon||Dried basil|
|1 teaspoon||Dried oregano|
|½ teaspoon||Dried thyme|
|2 tablespoons||Tomato paste|
|19 ounces||Canned tomatoes|
|¼ cup||Fresh parsley, chopped|
|¼ cup||All-purpose flour|
|1 cup||2% cottage cheese|
|1 cup||Mozzarella, part-skin,|
|3 cups||Pasta shells|
|¼ cup||Parmesan, freshly grated|
PASTA CUSTARD LAYERS
This is the Greek variation of lasagna.
In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini, stirring, for about 5 minutes or until softened. Add beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to break up beef, for about 3 minutes or until meat is no longer pink. Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil. Reduce heat; simmer for about 20 minutes or until almost all liquid is evaporated and sauce is thickened. Stir in parsley; set aside.
Pasta Custard Layers: In heavy saucepan, melt butter over medium heat; stir in flour. Cook, stirring constantly, for 2 minutes.
gradually whisk in milk; bring to boil. Reduce heat to medium-low or until thickened. In large bowl, whisk eggs; whisk in about ½ cup of the hot milk sauce. Return mixture to saucepan; cook, stirring, for 2 minutes. Remove from heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until almost tender. Drain; return to pot. Add cheese sauce; toss well.
Spread half of the pasta mixture in greased 13x9-inch baking dish; spread meat mixture over top. Spread remaining pasta mixture evenly over meat. Sprinkle with Parmesan.
[Can be prepared to this point, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.] Bake in 375F 190C oven for 1 hour or until heated through and top is lightly browned. Let stand for 10 minutes.
Serve with a light green salad tossed with a sun-dried tomato vinaigrette.
6 servings for $13.26CDN [Nov 95] Per Serving: about 495 calories, 29 g protein, 19 g fat, 52 g carbohydrate, high source fibre, good source iron, excellent source calcium
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen